Salting mackerel in one and a half bowls. The best recipes for salting mackerel at home: simple, fast and tasty

19.10.2019

When choosing a fish, always study it very carefully. appearance. It is best to take a fish with a wide back, with a skin that has a beautiful bright shade, without damage and white bloom.

You need to defrost the fish in the refrigerator on the bottom shelf - you do not need to fill the fish with water or take it out into the air.

Wash the mackerel on the outside, make a longitudinal cut along the abdomen and carefully remove the insides. Carefully scrape the dark film with a knife, rinse well again in running water and dry a little.

After that, it will be possible to cut the mackerel into not very thick pieces.

For salting mackerel in brine, it is best to use classic spices - peppercorns and Bay leaf. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.

Put pieces of mackerel in a glass jar - it is best to take half a liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf to it and bring to a boil. The brine must be boiled for several minutes so that the salt and sugar are completely dissolved.

After that, the brine must be cooled to room temperature and fill the fish with it.

We cover the jars with fish with a plastic lid or film and leave for about four hours. After that, it can be put in the refrigerator for a few more hours. Usually a liter jar of mackerel is salted for six hours.

To make it convenient to store the fish, it is best to use not very large jars - take as much mackerel that you can eat at a time.

The ambassador of mackerel at home will largely depend on your taste preferences. If you like salted fish, then after six hours you can serve it to the table, for lovers of more spicy and salty fish, there is another wonderful recipe.

If you like a more fragrant fish, then you can’t better fit recipe for salted mackerel slices in spicy brine. The fish prepared in this way will be a wonderful snack for the festive table.

Mackerel must also be cleaned, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half a lemon aside, and cut the other half into thin sticks or medium cubes.

In a separate bowl, mix salt and sugar, add peppercorns and chopped bay leaf to them. Cut the onion into rings - not very thin.

Pour the required amount of water into a saucepan and bring to a boil. Remove from heat and add all the prepared spices to the water, except for the onion and lemon.

The resulting brine is well mixed and left to cool completely. When the brine has cooled to room temperature, it will be possible to fill the jars.

Spread the fish, lemon and onion in layers. Gently pour brine on top and cover the jars with a lid or plastic wrap.

We salt mackerel at home in several stages. Let it sit at room temperature for two to three hours, then put it in the refrigerator.

If you remove the bones from the fish and salt only the fillet, then the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready for use in a day, and small ones - 2-3 centimeters can be tasted in 12 hours.

On the video, how to pickle mackerel, you can see all the stages of preparing this great snack. If you are going to cook a large amount of fish, then try to stick to the proportions of salt and sugar - 2: 1. Instead of lemon, you can use lemon juice or a little fruit vinegar - this will make the fish more tender.

For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils great for making spicy fillings.

When the fish is completely ready, carefully remove it from the jar and set the table. Bon appetit!

According to the Spaniards, mackerel, tuna are blue fish, because they are very fatty and have great value. Mackerel spicy salted at home can be prepared without special efforts. You just need to have good recipes and ingredients.

This dish can decorate festive table. Fans of fish products will enjoy its interesting rich taste. If you want spicy salted mackerel to acquire a special aroma at home, you need to use only natural ingredients to prepare salting, so this fish can be safely consumed by those who are trying to eat right. For a balanced female diet, such a rare fish is just needed.

Mackerel spicy salted with onion stuffing

Salting mackerel at home is not as difficult as it seems at first glance. Another plus of home salting fish is that you will always be sure of its quality. For lovers of salted fish I want to offer step by step photo recipe for spicy salted mackerel stuffed with pickled onions.

The excellent taste and mouth-watering appearance of this original snack will not leave anyone indifferent. The recipe is also beneficial in that the fish can be cooked in advance, and it will calmly wait in the freezer without compromising its taste. But we, the eternally busy housewives, often do not have enough time, especially on the eve of some holidays. I hope your loved ones enjoy this wonderful dish.

To prepare the dish we need:

freshly frozen mackerel - 2 pcs.;
onions - 2-3 pcs.;
seasoning for spicy salted fish - 1 item;
vinegar 9% - 100 g;
sugar;
salt.

How to cook spicy salted mackerel:

Prepare all the necessary ingredients.
Peel the defrosted mackerel and wash well. Remove the head and spine, and leave the tail. Thoroughly clean the fish from all small bones.
Now the mackerel needs to be salted. Generously sprinkle the carcass with coarse rock salt inside.
Fold the fish, giving it a holistic look, and sprinkle it with salt. For one fish you need 2 tablespoons of salt: one - inside, and with the second spoon of salt we add mackerel on top. For high-quality salting, you need to take only coarse rock salt, fine iodized salt is not suitable for our dish. Put the salted mackerel in a glass container and put in the refrigerator for 5-6 hours.
While the fish is salting, prepare the onion filling for it. Peel the onion and cut into half rings. For the marinade, you need to take 200 g of water and 100 g of vinegar, add a teaspoon of sugar and half a teaspoon of salt. Mix everything and pour over the onions. Leave for 20 minutes.
When the mackerel is salted, take it out of the refrigerator and rinse cold water from excess salt. Dry the fish with a paper towel. Sprinkle inside with spicy fish seasoning. A teaspoon of ground spices per carcass will be enough.
Remove the onion from the marinade, squeeze it well with your hands and put it on the mackerel. For the brightness of the filling, you can add a little Korean carrots or finely chopped green onion. Sometimes I add olives. The amount of filling depends on the size of your fish, but the onion should not fall out of them.
Wrap stuffed mackerel tightly in cling film and put in the freezer for a day. Thus, it can be stored for a long time and you will always have a delicious snack on hand.
Take the fish out of the freezer 30-40 minutes before serving. When it melts a little, cut the mackerel into slices 1.5-2 cm thick and put on a dish. So that the fish pieces are neat and do not fall apart, cut the mackerel in a semi-frozen state.
Decorate spicy mackerel with onion filling with lemon slices and herbs. Such an appetizing spicy salted mackerel at home quickly never goes unnoticed by guests.

A simple recipe for spicy salted mackerel at home using spices

AT this method preparing:

mackerel 1000 grams;
water - 1 liter;
salt, sugar.
spices: in the form of bay leaf, cloves and black peppercorns.

Cooking:

First, the fish is prepared. It must be defrosted, rid of the head, fins, entrails. For this, cold water is used. A black film is removed from the carcass, otherwise the taste of the finished dish will be spoiled by bitterness. Then the mackerel is cut into portioned pieces.
Next, prepare the marinade. The pan is filled with a liter of water, salted, sprinkled with sugar and spices. Then it should stand on fire until boiling. After that, it should boil for ten minutes, and then it will be removed from the stove.
When the composition has cooled down, they need to fill in our marine product. Then a heavy object is placed on the flooded fish and left for a day in the refrigerator. When serving this product, vegetable oil can be used with onion sliced in the form of thin rings.

Whole spicy salted mackerel at home

Before salting mackerel, you need to clean it from the black film, and also separate the carcass from the tail and head. Also, the fish should be washed in clean running water.

To make a brine you will need:

ground black pepper;
1 flower of carnation;
1 teaspoon of any vegetable oil;
50 g of salt;
55-65 grams of wine vinegar (9%);
2 bay leaves;
2 onions and mackerel itself (2 medium fish).

Cooking:

After cleaning the fish from the skin and removing the head and tail, it should be thoroughly washed and set aside in a cool place.
At this time, in a suitable container, you need to make a brine from the above ingredients.
If a whole spicy salted mackerel is salted at home, the cooking time will be 3 days.
However, you can speed up the salting process by dividing the fish into several parts or separating its fillet.
In this case, it will be salted for only 10-12 hours.

Mackerel spicy salted

We will need:

3 mackerels
Water - 2 l
Sugar - 2 tablespoons
Salt - 4 spoons
Lavrushka - 3 pcs
Peppers in a pot - 8-10 pcs
Coriander - 1/3 teaspoon

Cooking:

We put water on the fire, clean and wash the fish.
We cut off the head, cut the abdomen a little and carefully pull out the insides, without completely cutting the fish.
When the water boils, turn it off, throw in all the spices and let it cool completely.
Then put the fish in a container and fill it with prepared brine.

If the fish floats up, press down on the top. Everything, we put it in the refrigerator for 2 days to salt out. Then we take it out, put it on a plate, decorate it, on a dish next to it - fragrant potatoes in uniform and pickled cucumber and enjoy life!

Spicy mackerel in black tea brine

Here you need to use:

three peeled mackerels (from them you need to remove the insides, bones and skins);
water - 2 liters;
four tablespoons with black leaf tea;
sugar - 10 grams,
liquid smoke - 20 mg
salt.

Cooking:

The washed fish is placed on top of paper towels to absorb moisture. In a separate bowl, water is boiled, in which leaf tea with salt and sugar is placed.
After boiling the marinade, the fire must be turned off.
Then the marinade is strained.
After that, liquid smoke can be added.
The fish is placed in a bowl and poured with the prepared composition. Then it is closed, the press is also used and kept for four days in a cold place.

Mackerel spicy salted with vinegar and onions

In this recipe you will need to use:

two mackerels;
onions - about three heads;
bay leaf, salt 10 grams;
black pepper (peas);
nine percent vinegar 60 milligrams;
vegetable oil 25 ml;
cloves.

Cooking:

The skin, ridge with bones are removed from the washed mackerel. Then it is cut into pieces.
Peeled onions are cut into thin rings and poured with vinegar.
In brine, oil, vinegar, pepper, bay leaf and cloves are mixed. Then they are poured with fish along with the addition of onions. Close the lid on top.
Then this composition is shaken together with brine to soak each piece and put in a cold place. When serving, greens can be used along with pickled onions.

Delicious spicy salted mackerel at home with onion peel

In this interesting recipe you need to prepare:

mackerel;
onion peel in in large numbers to get a rich color;
liquid smoke about fifty milligrams,
salt 20 grams,
sugar 10 grams,
black peppercorns,
carnations,
water 1.5 liters.

Cooking:

The fish is thawed and cleaned. The filling is being prepared. Water and washed onion skins are mixed. This composition is put to boil and after a ten-minute boil, it can be cooled and seasoned with spices, liquid smoke, salt. The fish is laid out inside plastic bottle and together with it the brine enters this dish. This mackerel will be salted for three days.
Then the fish can be pulled out and put on a napkin. After that, it can be served on the table. Liquid smoke is used according to mood. The taste won't change much without it. In this case, spicy salted mackerel is prepared at home quickly.

Fat mackerel with coriander

For this recipe we will use:

about three mackerels;
liter of purified water
spices in the form of cloves,
coriander -5 grams,
allspice peas,
bay leaves -3.
And you will also need thirty grams of sugar and one hundred grams of salt.

Cooking:

The cut, thawed carcass is laid on the board. They remove the head, tail, fins, get rid of internal parts Clean the black film. Then the fish is washed.
Next, take the spices and grind the cloves, sweet pea, bay leaf, with coriander, adding granulated sugar and salt to the composition. Half of the composition is used to rub the fish from the inside. Then it is laid in an enameled container, pan or glass container with a load.
Then all this should stand for five hours in the room. The released water is poured in and the marinade is poured. It is cooked with the remaining spice mixture. Boiled water -700 ml is poured into it. The fish can then be left in the cold.

mustard recipe

In this method, you need to prepare: frozen mackerel - about two pieces, purified water -1 liter, 40 ml of vegetable oil, a couple of tablespoons of granulated sugar and the same amount of salt. The most important thing is not to forget one spoonful of dry mustard, the same amount of coriander. Bay leaf, cloves are also used.

When preparing spicy salted mackerel fillets at home, the carcass must first be defrosted on the bottom shelf in the refrigerator. During the thawing of the fish, the brine is prepared. In boiling water, dissolve sugar with salt, dry mustard. This solution is mixed with vegetable oil, coriander, cloves and bay leaves. Two minutes is enough to prepare it. Then he demands cooling.

The fish are being cut. As in other recipes, the head, tail with fins and intestines are removed. Be sure to remove the black film so that the finished fish is not bitter. After that, the fish is cut into cubes and sent inside the container or any other vessel.

The cooled brine is poured over the pieces of fish and left for ten to twelve hours in the room to brew. Then you can eat it.

How to prepare spicy salted mackerel at home

There is general scheme, according to which this fish is salted. But there are also others simple recipes for salting it. For example, using various spices. There is nothing complicated in this recipe at all. The brine is being prepared. It takes only one day to fully cook the fish. Thus, a lot of time will be saved.

Let's use:

two small mackerels,
two bulbs,
nine percent vinegar 60,
sunflower oil 5 ml
bay leaf,
cloves and black pepper and salt.

Cooking:

First you need to get rid of the tail and head. Then you can start gutting the insides. After that, you need to place the fish in running water, rid it of the skin. Take a sharp knife and cut it along the ridge to carefully remove the bones. Then you can move on to cutting. Purification in progress onion and cutting it into thin rings.
We take sunflower oil, vinegar. Pour them into one bowl. We put it on the stove and mix the composition with cloves, black pepper and bay leaf to make a homogeneous mass. After a few minutes, remove from the stove.
We prepare a separate dish. We put our fish in it, salt and clean for half an hour. When the time is up, you need to season the fish with onions.
Pour the marinade over the fish. It would be better if the pickled mackerel is stored in a glass jar. It just needs to have a lid. Then everything gets mixed up.
The salted product should stand in this form during the day in the room. Then the fish can be put in a cold place until fully cooked. No one can remain indifferent to her. Read more: Mackerel fried recipes cooking.

Cinnamon mackerel whole spicy salting at home

Special tenderness and taste of fish can be given by using this recipe in the preparation. It is quite simple and at the same time gives the fish special qualities.

For the marinade you will need:

water - 1 l,
salt - 205 g,
peppercorns,
Bay leaf,
cinnamon stick.

Cooking:

Water in a saucepan is diluted with spices.
Then they boil it and wait for it to cool down.
Fish is cooked in the traditional way.
Wash, clean so that you get the whole spicy salted mackerel at home.
The cooled brine is poured over the fish and left closed.
After three days you can open. You can combine this fish with beets, because raw beets have very useful qualities.

All methods of making spicy-salted mackerel are based on one recipe. Water, spices and salt are used everywhere. In almost all cases, you need to pour the marinade over the fish and leave it for a while. Naturally, being in solution for a long time, the product will receive greater impregnation. Despite the presence of fat in mackerel, it has many nutritional and beneficial qualities. It can even be used when Lent begins.

The fish that tastes great is mackerel. You can cook various dishes with its content: appetizers, salads, use as an independent dish.

Delicious recipes for pickling mackerel at home

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! In addition to its amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has gone bad.

Do not defrost fish in the microwave hot water and even in the kitchen. Place in plastic container, cover with a lid so that the smell does not saturate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

allspice - 10 peas;
bay leaf - 5 pcs.;
mackerel - 3 pcs.;
salt - 50 g;
sugar - 1 tbsp. the spoon;
dill.

Cooking:

Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
Cut off the head. Wash.
Pour salt, allspice peas, dill, parsley into the container.
Mix salt and sugar.
Coat the fish on all sides.
Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
Close and refrigerate for three days.
Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag of cereals, packed in polyethylene. It turns out very delicious recipe salted mackerel.

vinegar - 2 tbsp. spoons;
salt - 4 tbsp. spoons;
bay leaf - 5 pcs.;
allspice - 5 peas;
water - 1 liter;
sugar - 2 tbsp. spoons;
mackerel - 2 pcs.;
cloves - 5 pcs.

Cooking:

For brine, pour water into a saucepan.
Sprinkle spices.
Immediately add salt and sugar.
Wait for a boil.
Boil for a couple of minutes.
Cool down. To make the process go faster, you can pour into a wide bowl.
Tail, head, fins cut off.
Gut the insides.
Cut into pieces.
Transfer to bank.
Add vinegar.
Pour in the brine to completely cover the pieces. Do not pour hot marinade.
If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Finding the perfect tasting fish is hard. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. Onion peel will give a golden hue.

Ingredients:

water - 1.5 liters;
loose black tea - 2 tbsp. spoons;
mackerel - 2 pcs.;
husk - from 5 large onions;
salt - 4 tbsp. spoons;
sugar - 1.5 tbsp. spoons.

Cooking:

For brine: pour salt, tea, sugar, husks into water (rinse well). Wait until it boils.
Cover with a lid and leave to cool. This process will take several hours.
Cut off the head, tail. Clean out the insides.
Wash the abdomen so that there is no bitterness in the finished product.
Strain the marinade through a sieve. You can take gauze to help.
Put the fish in a jar or container.
Pour in the brine.
Marinate for 3 days, turning every day.
Remove from marinade, brush with sunflower oil to prettier view and the fish did not dry up.

Pickled in tea brine

Salting mackerel with tea is delicious, clear recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold-smoked mackerel.

In a dispute between salted herring and mackerel, the latter often wins. And, to tell the truth, not without reason. Mackerel is a fat, tender fish, and there are fewer bones in it. And so salted mackerel to our liking and taste, that even for the sacred - a salad of herring under a fur coat! - some of them swing and cut mackerel finely instead of herring.

Salted mackerel at home, it is very tasty and not difficult. It's time to go for fresh-frozen mackerel!

It is important to make a useful acquaintance in the fish rows at the local market. There, as a friend, they will sell you really fresh, fatty, not beaten, not thawed-frozen fish. Some vendors sort the fish, discounting smaller samples. But selected mackerel weighs half a kilo of their carcass, or even more! In chain supermarkets, the quality of mackerel is traditionally lower; for some reason, the fish there is always thin. The fattest mackerel is in winter.

Having bought the most best mackerel, do not rush to defrost it in the microwave or in hot water. Be patient and put the frozen mackerel on the bottom shelf of the refrigerator. In the meantime, the fish is defrosting, pay attention to our recipes and choose the most suitable one!

Mackerel can be salted in three ways: a whole whole carcass (as in a store), half-gutted (without entrails) or pieces. According to true connoisseurs, the most delicious mackerel salty at home, it turns out when you salt it whole. It is very tender and never oversalted - the skin does not let in excess salt. If you salt half-gutted mackerel or slices, it is important to strictly observe the proportions and exposure time.

One last tip: if you are not decapitating the mackerel carcass, be sure to remove the gills as they are bitter. For salting whole mackerel, make sure that the skin is not damaged, otherwise you risk salting the fish.

So, let's begin. The first recipes are for whole carcasses. This is the easiest way to learn how to salt mackerel, almost a win-win.

Whole salted mackerel at home

Ingredients for one carcass:
3-5 tbsp coarse salt,
1 tbsp Sahara,
1 tsp ground black pepper,
spices (mustard in grains, dried dill, bay leaf, etc.).

Cooking:
Rub the defrosted fish with the curing mixture and place in a bag. Put in the refrigerator for three days. During this time, open the bag several times and distribute the salt over the fish carcasses. Before use, rinse the salt from the carcasses, blot paper towels.

Mackerel in brine
This method is only suitable for whole carcasses, you don’t even need to remove the gills from them so that the fish does not oversalt. The brine is prepared as follows: in water (an amount that is enough to cover the whole carcasses), salt is added with spoons at a constant boil until it ceases to dissolve. Remove the solution from heat, add a spoonful of sugar, a couple of cloves, 5-6 peas of allspice, 2-3 bay leaves, a teaspoon of mustard seeds. Cool the solution and pour over the fish. Refrigerate, covered, for two days. Make sure that the skin is not damaged, otherwise the fish will turn out salty. You can store ready-made fish for 5-6 days, no more.

Salted mackerel at home "Like smoked"

Ingredients:
3 mackerels,
6 stack water,
3-4 tbsp salt,
2-3 tbsp dry brewing black tea (without flavorings),
1.5 tbsp Sahara,
3-4 handfuls of onion peel,
spices - to taste and desire.

Cooking:
Rinse the onion peel under running water, put in a saucepan, add salt, sugar and tea leaves, cover with water and put on fire. Once the brine boils, remove it from heat and let cool to room temperature. Thawed fish, removing the gills, place in a container and fill with filtered brine. Leave for an hour on the table, then put away for three days in the cold. Turn the fish occasionally to evenly salt and color. Remove the finished mackerel from the brine, wipe it dry with paper towels, tie a twine on the tails and hang it over the sink for 6-8 hours. The fish will dry out a little and will be indistinguishable from the purchased smoked one.

Dry salted mackerel

Ingredients:
2 mackerel carcasses,
2-3 tbsp salt,
1 tbsp Sahara,
3 bay leaves,
5-6 peas of allspice,
ground black pepper.

Cooking:
Gut the mackerel defrosted in accordance with all the rules, remove the black film from the abdomen, cut off the head and rinse well. Can be dried with paper towels inside and out. Mix salt and sugar, add peppercorns and broken bay leaf, pour some of the mixture into the bottom of the container. Rub the fish inside and out with the mixture, place in a container, pour the remaining salt on top and close the lid or tighten cling film. Place in refrigerator for 2-3 days. Remove salt from fish before eating.

Mackerel spicy salted in a jar

Ingredients:
1-2 mackerels,
1 onion
500 ml of water
2-3 tbsp salt,
1 tbsp Sahara,
5-6 peas of allspice,
1 tbsp mustard seeds,
2-3 bay leaves.

Cooking:
Gut the thawed fish, remove the head and cut into pieces. Pour salt and sugar into the water, add pepper, bay leaf and bring to a boil. Cool down. Cut the onion into rings. Place the food in a jar, alternating pieces of fish and onions, sprinkling with mustard seeds. Fill with brine and put the jar in the refrigerator for 10-12 hours. Store cooked fish for no more than five days in the refrigerator.

Instant mackerel fillet

Ingredients:
2 mackerel carcasses,
2 tbsp salt,
1 tbsp Sahara,
1 tsp ground black pepper,
1 tsp allspice pepper.

Cooking:
Defrost mackerel, gut, cut off the head and cut into fillets. Remove skin. Cut the fillet crosswise into slices. Lay the fish in a wide glass container in layers, sprinkling with curing mixture. Cover with a plate and set oppression. Leave in the refrigerator for 7-8 hours.

Salted mackerel at home in any way, when serving, can be shifted with onion rings and sprinkled with table vinegar or lemon juice. This is great, friends!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Mackerel is an ocean fish that is great for salting. The salting technology is distinguished by its simplicity and manufacturability, which allows it to be carried out by every housewife.

Fish cooked on your own is not much different from salted mackerel, which is sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to water the mackerel.

Preparing dishes and fish

To avoid any delays in the course of salting, it is necessary to prepare everything you need in advance.

For this you will need:

cutting board (for cutting fish);
sharpened tool;
large deep plate;
jar with a lid (glass);
transparent bag (polyethylene);
utensils for preparing brine (pan).

So that the mackerel does not lose its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After that, offal with a dark film is removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of pieces.

How to quickly and tasty pickle mackerel with your own hands

What is needed for this:

two carcasses of medium-sized fish;
1l pure water and a vessel;
pepper;
Bay leaf;
a little bit of mustard powder;
three teaspoons of sugar;
five tablespoons of table salt.

Cooking method:

Boil 1 liter of clean water.
Bring to a boil with spices.
Turn off the fire and let cool.
Process and prepare the fish.
Pieces of mackerel are laid out on a plate and poured with marinade.

Fish prepared in this way is placed in the refrigerator for a couple of days. After that, mackerel can be served on the table.

Easy Recipe for Salted Mackerel

Need to cook:

two fish;
50 g 9% vinegar;
a couple of onions;
30 g of salt;
vegetable oil - 100 g;
2 leaves of lavrushka;
pepper to taste.

Cooking:

The fish is cleaned and cut into individual pieces.
Pieces of fish are laid out on a plate and stirred with salt.
Add the onion rings and peppers and stir.
Prepare a marinade based on spices and sunflower oil.
Fish pieces are poured with marinade and aged for a day.
After that, place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

one large carcass of fish;
water;
250 g of salt;
peppercorns;
cinnamon - on the edge of a knife;
two bay leaves.

Cooking technique:

The fish is cleaned and washed.
Water is poured into the pan and spices are added.
The marinade is boiled and then cooled.
A whole carcass of fish is poured with cold brine.
Placed for 3 days in a cool place.

Marinated mackerel with basil and coriander

It is necessary to prepare:

fish;
Bay leaf;
some cloves;
5 g basil and 5 g coriander;
a pinch of sugar;
25 g salt;
clean water.

Cooking process.

A glass of water is poured into the dishes and spices are added.
Boil and then cool the marinade.
Clean and cut the fish, rinse clean water and dry. Pieces of mackerel are placed in a jar and poured with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are being prepared:

mackerel;
25 g salt;
2 teaspoons of sugar;
a little bit of pepper;
1 leaf of lavrushka;
1 teaspoon mustard and 1 teaspoon coriander.

Salting process:

The fish is cleaned and washed, and then dried on a napkin.
Spices with bay leaf and salt are poured into the dishes.
The fish carcass is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. The package needs to be shaken several times so that the spices are evenly distributed around the carcass.
Put the package on a plate.
After two days, the carcass is removed from the bag and washed with cold water. After that, mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two carcasses of mackerel are cut, with the removal of all excess parts and washed in water. After that, a brine is prepared from tea leaves with the expectation of 1 liter of water. The solution should cool down, after which 40 g of salt with sugar should be poured into it and stirred. Soak the fish in the solution, and then refrigerate for 2 hours, or maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and hung up to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Mackerel spicy salted in marinade

Components:

two large fat mackerels;
30 g of sea salt;
spices for fish;
a little bit of pepper;
2 cloves;
a few juniper berries;
a little bit of coriander.

Cooking:

The fish is cut to obtain a fillet.
All spices are crushed and mixed with fish seasonings.
Mackerel fillets are placed in a deep bowl and crushed with spices.
Mix the fish and spices, after which the fish is covered with something heavy.
The fish should be soaked in spices at room temperature throughout the day.
After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

Need to prepare:

one large carcass of mackerel;
one liter of water;
45 g salt;
30 g of sugar;
10 g mustard powder;
a few pieces of bay leaves;
20 ml sunflower oil and a little peppercorns.

Cooking method:

Mackerel cut, peel, wash and cut into small pieces.
Pour all the seasonings into the water and boil for 7 minutes.
The marinade must be cooled and filled with a container with pieces of mackerel.
Move for two days in a cold place.

Salted mackerel in brine and onion peel

Main components:

fillet of three small mackerels;
onion peel;
sugar and salt 2 tbsp. l;
spices to taste.

How to cook:

Prepare the marinade by letting it simmer for 7 minutes.
Put the pieces of mackerel in a large, deep dish and fill it with marinade.
Put for three days in a cool place (refrigerator).

Fast salted mackerel

Main Ingredients:

several carcasses of fish;
a couple of onions;
35 g salt;
2.5 glasses of water;
peppercorns;
Bay leaf.

Cooking technology:

Boil water.
In boiling water, add bay leaf, salt, pepper.
Add two onions here, after cutting them into four parts.
Bring the marinade to a boil and cook for 10 minutes, then cool it.
Cut the fish into small pieces and place in a glass jar.
Pour the prepared pieces of fish with marinade and refrigerate for several hours, after which the mackerel can be served at the table.

Some secrets and practical advice from experienced chefs on how to properly salt mackerel

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is pulled out of the bag and cleaned of excess salt and spices. If the mackerel is cut into pieces, then it will quickly absorb the aroma of seasonings and absorb salt faster. And if all the bones are removed from the fish, then this will be the best serve.

This technology is suitable for salting any fresh or frozen fish. So that frozen fish does not lose its qualities, it should be properly thawed. And it thaws in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle freshly frozen mackerel quickly and tasty

Food preparation:

0.5 kg of fish;
two bulbs;
a little salt and sugar (a pinch each);
a little pepper (a pinch);
2 leaves of lavrushka;
some herbs.

How to cook:

Clean the carcasses of all excess, rinse well and cut into pieces.
Cut the onion into rings.
Grind remaining spices.
Pieces of fish are laid out in a jar in layers, while each layer is shifted with onions and spices.
The jar is tightly closed with a lid and left for one hour. Then the jar is turned over and again left for an hour.
May be chilled before serving.

How to pickle freshly frozen mackerel whole

For this you need:

several carcasses of fish;
30 g of salt;
15 g of sugar;
water;
onion peel and black tea.

How to prepare:

A pot of water is placed on the fire.
All spices are poured into it, including onion peel.
The water is brought to a boil.
The composition boils for a short time.
The brine is filtered and brought to room temperature.
The insides are removed from the carcasses and washed.
All fish are poured with cooled brine.
Mackerel carcasses are left for 12 hours.
After this time, the mackerel is moved to the refrigerator for 4 days. Every day, the fish carcasses are turned over for the best effect.

How to pickle slices of freshly frozen mackerel

It is necessary to prepare:

a couple of mackerel carcasses;
25 g salt;
2 tbsp. spoons of sugar;
1 teaspoon dried basil;
1 glass of water;
a little cloves and bay leaf.

Cooking method:

AT warm water all spices are included.
Bring the marinade to a boil.
Let the marinade cool.
Clean and cut the fish.
Put the pieces in a suitable container and fill with brine.
Allow to stand at room temperature for a while, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

3 fish carcasses;
20 g of salt;
10 ml lemon juice;
a few pieces of peppercorns;
0.5 l of water;
Bay leaf.

How to cook:

Pour the spices into a bowl of water and boil, and then boil for a few minutes.
Clean and cut the fish carcasses.
Put the chopped mackerel in a container and pour over the lemon juice.
All fish is poured with a cold marinade.
Seal the container tightly with a lid and refrigerate for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

one carcass of fish;
one liter of water;
a handful of prunes;
3 tablespoons of salt (table);
2 tablespoons of sugar (table);
1 spoon of black tea.

How to cook:

The fish is cleaned and washed well.
Fish and prunes are placed in a deep bowl.
Prepare the marinade: add tea, salt and sugar to boiled water, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
Pour the fish with brine and leave for a few days.
Every day, the carcass of the fish should be turned over.
Salted fish is smeared with sunflower oil and cut into pieces. Ready fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

freshly frozen fish and a pinch of black pepper;
two tablespoons of salt;
120 g mayonnaise.

Salting.

Mackerel is thawed and butchered with the removal of all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
A mixture of pepper and salt is rubbed into each piece.
After that, the whole fish is smeared with mayonnaise.
Pieces of mackerel are stacked on a plate and placed in the refrigerator for 2 hours.

Smoked Fish Recipe

Procurement of products:

several carcasses of mackerel;
3 handfuls of onion peel;
0.5 cups of liquid smoke;
40 g of salt;
20 g of sugar;
1 liter of water.

How to prepare:

Each carcass is cut, with the removal of the head, tail and fins, as well as the entrails. Then rinse and cut into pieces.
Place the husk in a container of water and boil until the water turns dark.
Add salt and sugar, stirring constantly.
Boil the composition over low heat for 20 minutes.
Cool and strain, then add liquid smoke and stir.
Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
Put the marinated fish in the refrigerator for a couple of days.
Before serving, the fish is washed and dried on a paper towel.

Cooking mackerel without vinegar

Components:

3 carcasses of fish;
2 glasses of clean water;
35 g salt;
20 g of sugar;
nutmeg, coriander and pepper optional.

Salting process:

Mackerel is cleaned, washed and cut into pieces.
Water and spices are poured into the container, along with salt and sugar.
Water is brought to a boil and boiled for 5-7 minutes.
The fish cut into pieces is placed in a container and poured with warm marinade.
The container is tightly closed and left in a cool place for 24 hours.

Salting mackerel in brine

What is necessary:

1 liter of pure water;
2 tbsp. spoons of salt;
a pinch of sugar;
1 bay leaf;
allspice - to taste;
some cloves.

Cooking:

The marinade is cooked over medium heat. Water, salt and sugar boil with stirring for 8 minutes.
The mackerel is cleaned and washed.
Pieces of fish are poured with a cooled marinade.
In this state, the fish is in the refrigerator for 48 hours.
After this period, the fish is mixed with spices and placed in a bag.
Mackerel in the bag again lies in the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty oily fish, but it is also nutritious. Its meat contains the necessary amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains such trace elements as zinc, selenium, phosphorus and others that positively affect human life.

What to serve with mackerel

Many people prefer salted fish with baked or boiled vegetables. Vegetables and fish complement each other. Most people prefer to cook with pieces of fish. delicious salads and also consumed with beer.